CN103228156B - Production method for cut vegetables - Google Patents
Production method for cut vegetables Download PDFInfo
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- CN103228156B CN103228156B CN201180056938.XA CN201180056938A CN103228156B CN 103228156 B CN103228156 B CN 103228156B CN 201180056938 A CN201180056938 A CN 201180056938A CN 103228156 B CN103228156 B CN 103228156B
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- vegetables
- aqueous solution
- cutting
- sterilization
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
Abstract
A method for industrial production of cut vegetables that demonstrate good storage properties and a great reduction or elimination of the bitter taste unique to the vegetables is provided. The cut vegetable production method comprises the following sterilization, cutting, and leaching steps, namely: a step for sterilizing vegetables prior to the cutting of same into eating size, by bringing the same into contact with an aqueous alkaline solution with a pH of 11-14 (sterilization step); a step for cutting vegetables that have been sterilized in the sterilization step into eating size while rinsing the cut sections thereof in pure water (cutting step); and a step for leaching the cut vegetables obtained in the cutting step for 3 minutes or more (leaching step).
Description
Technical field
The present invention relates to the manufacture method of Cut vegetables.
Background technology
The Cut vegetables goods having and to be sealed in together with nitrogen by Cut vegetables in polypropylene bag are extensively sold in the raw vegetable sales field of large supermarket.As the industrially preparing process of such Cut vegetables, such as, the vegetables before eating with time chlorous acid soda solution cleaning have been proposed, then after washing, by the method (patent document 1) of acetic acid solution cleaning; Do not wash after processing the vegetables before eating with chlorite solution and carry out control water, the method (patent document 2) of preserving with this state; In the bactericidal liquid such as the secondary chlorite aqueous solution dipping edible before vegetables carry out a sterilization processing after, edible size is cut into slicer, then, in the bactericidal liquid with the sterilizing power more weak than the secondary chlorite aqueous solution, dipping carries out re-pasteurization process, washing, and then utilize the method (patent document 3) etc. of centrifugal separating device control water.
Prior art document
Patent document
Patent document 1: Japanese Unexamined Patent Publication 6-46812 publication
Patent document 2: Japanese Unexamined Patent Publication 11-196763 publication
Patent document 3: Japanese Unexamined Patent Publication 2006-61069 publication
Summary of the invention
But the Cut vegetables manufactured by the method for patent document 1 ~ 3, although show good keeping quality, due to the kind of vegetables, can feel the bitter taste that these vegetables are exclusive, along with time process, more feel that its bitter taste strengthens.Although exist, as itself taste of vegetables inappropriate consumer feels hardly to such bitter taste, centered by the young man comprising children and youth, the uncomfortable consumer of bitter taste that also a large amount of cenesthesia is such.Therefore, in order to make Cut vegetables goods broadly approve by consumer and buy, seeking industrially to manufacture the good keeping quality of display and bitter taste have also been obtained and significantly reduces or the method for imperceptible Cut vegetables always.
The object of the invention is to solve above problem in the past, provide a kind of and industrially manufacture the good keeping quality of display and the exclusive bitter taste of vegetables significantly reduces or the method for imperceptible Cut vegetables.
The present inventor etc. investigate the bitter taste production line of Cut vegetables showing in stage in which vegetables, its result obtains following opinion: after carrying out chopping to vegetables, show bitter taste, specifically, by the vegetables cut with food slicer in order to batch devotes sterilization processing tank, bitter taste is demonstrated during being placed on huge shallow basket made of wicker or thin bamboo strips, further, Cut vegetables, once show such bitter taste, also cannot be removed bitter taste even if put in sterilization processing operation.And, the such Cut vegetables bitter taste of the hypothesis such as the present inventor whether manifest because from the cutting of vegetables to putting into sterilization processing tank during (being generally 5 ~ 60 minutes) still to remain adhered to from the vegetable juice that the section of Cut vegetables oozes out that the state of section causes, thus in the mode of constantly cleaning the section of vegetables, to vegetables cutting portion (namely, food slicer point of a knife incision part) note clear water while carry out cutting process, further the vegetables of cutting are carried out to the result of the immersion process of more than certain hour, find that the bitter taste of Cut vegetables significantly reduces or imperceptible, thus complete the present invention.
That is, the invention provides a kind of manufacture method of Cut vegetables, it has following (sterilization process), (cutting action) and (soaking process).
(sterilization process)
Vegetables before not cutting into edible size are contacted with the alkaline aqueous solution of pH11 ~ 14, carries out the operation of sterilization processing;
(cutting action)
To the vegetables through sterilization processing in sterilization process, to its cutting portion dispensing clear water while the operation of cutting by edible size; And
(soaking process)
The Cut vegetables obtained in cutting action is carried out to the operation of the immersion of more than 3 minutes.
In addition, the invention provides a kind of Cut vegetables goods be sealed in by the Cut vegetables utilizing above-mentioned manufacture method to obtain in thermoplastic resin bag.
In the manufacture method of Cut vegetables of the present invention, the vegetables do not cut into before edible size of sterilization processing are carried out for by contacting with the alkaline aqueous solution of pH11 ~ 14, while to its cutting portion note clear water while carry out cutting process, carry out the immersion process of more than certain hour on this basis.Therefore, the plant cell of the vegetables before cutting is not subject to excessive damage and is sterilized fully, and the section of vegetables is almost cleaned simultaneously, and the Cut vegetables of cleaning is like this soaked, so the bitter taste that can obtain vegetables significantly reduces or imperceptible Cut vegetables.
Detailed description of the invention
Below, to the manufacture method of chopping cabbage of the present invention with (sterilization process), (cutting action) and (soaking process), be described in detail one by one with each operation.
(sterilization process)
First, make the vegetables before not cutting into edible size contact with the alkaline aqueous solution being used as the bactericide aqueous solution and carry out sterilization processing.The object of this process is by for subsequent use for the Damage Coutrol abundant sterilization minimal while suffered by the plant cell of vegetables that do not cut into before edible size.Further, bactericide is utilized to suppress the deterioration of vegetable taste.Herein, when the pH of aqueous alkali is too low, sterilizing power is insufficient, so be set as pH11 ~ 14, is preferably set to pH11 ~ 13.
Should illustrate, as the bacterium becoming sterilization object, the miscellaneous bacteria from soil can be enumerated typically, be namely attached to the bacterium etc. that vegetables make its freshness reduce.
As the alkaline aqueous solution alkaline agent being used as the bactericide aqueous solution in this operation, the various known alkaline agent obtaining sufficient bactericidal effect can be used, herein, inspection of food hygiene pointer (the microorganism volume that the grade obtaining the sterilizing power (stronger sterilizing power) of the bactericide of sufficient bactericidal effect can be supervized according to Japanese MHLW, 116 ~ 123 pages, 2004: issue department: japanese food sanitation association of civic organization, publisher; Beautiful wood is military) and the general bacterial population that measures as index.Specifically, refer to that general bacterial population is less than 1 × 10
4the situation of CFU/g.
As the bactericide alkaline agent of the stronger sterilizing power of such display, wherein, preferably can use and be selected from clorox, NaOH, potassium hydroxide and at least one alkaline agent fired in calcium.By using these alkaline agents, can obtain delicious, without the Cut vegetables of bitter taste.
The contents processing of sterilization processing is that the vegetables before making the alkaline aqueous solution of pH11 ~ 14 and not cutting into edible size contact, specifically, can enumerate and flood the vegetables before not cutting into edible size in alkaline aqueous solution, or it is first-class alkaline aqueous solution to be sprayed onto the vegetables before not cutting into edible size.At this, as the vegetables do not cut into before edible size, the vegetables of removing the non-edible part such as skin, core can be applied, such as, can applying the spherical vegetable by eliminating skin, core, cutting into the vegetables of bisection, the quartering.In addition, when vegetables are leaf vegetables, the vegetables of the leaf that overlap cuts off from core can be applied.In addition, can wash in advance before sterilization processing.
The treatment conditions of sterilization processing can according to kind, the pH value of the alkaline aqueous solution used, answer the kind of the vegetables of sterilization, size etc. suitably to determine.Such as, when flooding the vegetables before answering the cutting of sterilization in alkaline aqueous solution, the temperature of alkaline aqueous solution is now too low, exists and causes to vegetative bacteria the possibility freezing to hinder, too high then exist the trend that the increase of bacterial population and the promotion of brown stain occur, so be preferably 0 ~ 50 DEG C, be more preferably 0 ~ 15 DEG C.In addition, when dip time is too short, bactericidal effect is insufficient, exists and becomes large trend to the infringement of plant cell, so be preferably 1 ~ 20 minute, be more preferably 2 ~ 10 minutes time long.
As the vegetables becoming object of the present invention, be not particularly limited, the edible vegetables usually used as raw green salad can be used, the leaf such as lettuce, cabbage vegetables can be enumerated, the root vegetables such as radish, carrot, green pepper, onion etc.In these vegetables, because leaf vegetables, onion easily produce bitter taste, thus the present invention can to employing these leaf vegetables, the Cut vegetables of onion implements aptly.In addition, the edible size of these vegetables is according to referring to the kind of vegetables, the method (chopping, dice, cut into slices, disorderly cut) of cutting, the size that utilizes the kind of the cooking of Cut vegetables (raw green salad, warm green salad etc.) etc. suitably to determine.In addition, as the method for cutting, known method can be utilized.
Should illustrate, the vegetables before what the sterilization processing obtained in sterilization process completed do not cut into edible size, before putting into cutting action described later, can be washed as required, and then control water.
(cutting action)
Next, for the vegetables through sterilization processing in sterilization process, to its cutting portion dispensing clear water, such as use commercially available food slicer on one side, carry out cutting process according to edible size.The bitter taste of Cut vegetables can be made thus to reduce in a large number or imperceptible.
About the cutting width of Cut vegetables, if cutting width is narrow, the cut-out area of vegetables becomes large, easily produces bitter taste, and is difficult to the good taste obtaining Cut vegetables, so be preferably 0.5 ~ 50mm, be more preferably 0.5 ~ 40mm.
In this operation, as the concrete method of note clear water, can enumerate from the method for flexible pipe water filling, method etc. from gondola water faucet water filling.In addition, when clear water flow during note clear water is very few, fully cannot remove the bitter taste of Cut vegetables, so relative to the cutting process amount 1kg/ minute of vegetables, be preferably more than 0.1L/ minute, be more preferably more than 0.2L/ minute.Should illustrate, even if clear water flow too much also not can obtain bitter taste removing effect corresponding thereto, sometimes make vegetables impaired on the contrary and reduce taste, so the preferred scope of clear water flow was 0.1 ~ 10L/ minute relative to cutting process amount 1kg/ minute of vegetables, preferred scope is 0.1 ~ 5L/ minute, and particularly preferred scope is 0.2 ~ 3L/ minute.
Should illustrate, the Cut vegetables obtained in cutting action is preferably put in soaking process described later immediately, but is stored in shallow basket made of wicker or thin bamboo strips, conveyer belt till also can putting aside into the Cut vegetables of ormal weight.Now, note clear water is preferably continued.
(soaking process)
Next, the Cut vegetables carrying out cutting process according to edible size is dipped in maintenance more than 3 minutes in clear water.Thereby, it is possible to remove the bitter taste of Cut vegetables further.Now, immersion temperature is generally 0 ~ 50 DEG C, is more preferably 0 ~ 10 DEG C.In addition, dip time is too short, may remain bitter taste, so dipping more than 3 minutes, and preferably more than 5 minutes, more preferably more than 10 minutes.Should illustrate, when soaking time is long, vegetable tissue after cutting vegetable juice that is impaired or that ooze out excessively flows out, its result, sometimes the taste (specifically, sometimes producing bitter taste on the contrary) of Cut vegetables is affected, so the food flavor because sometimes affecting Cut vegetables, soaking time is preferably less than 60 minutes, is more preferably less than 30 minutes.
For the Cut vegetables after soaking process, as required, use known centrifugal water control device to implement drought stress, the Cut vegetables obtained is filled with a sealing in the thermoplastic resin bag of polypropylene etc. as required together with the non-active gas such as nitrogen, Cut vegetables goods can be obtained thus.
Should illustrate, in this soaking process, the bactericide aqueous solution containing the bactericide with the sterilizing power more weak than the bactericide used in sterilization process can be used to replace clear water.Thereby, it is possible to do not damage the keeping quality that taste ground improves Cut vegetables further.Herein, inspection of food hygiene pointer (the microorganism volume that the grade with the sterilizing power (more weak sterilizing power) of the bactericide of the sterilizing power more weak than the bactericide used in sterilization process can be supervized according to Japanese MHLW, 116 ~ 123 pages, 2004: issue department: japanese food sanitation association of civic organization, publisher; Beautiful wood is military) the general bacterial population that measures is as index.Specifically, general bacterial population refers to and is less than 1 × 10
4more than CFU/g ~ 1 × 10
6the situation of CFU/g.
As the bactericide of the more weak sterilizing power of such display, such as, can use ozone, chlorite (being preferably sodium salt), acetic acid, citric acid, phosphoric acid, ethanol etc.Specifically, at least one aqueous solution be selected from ozone, sodium chlorite and acetic acid can be used.Wherein, from taste aspect, can preferably use sodium chlorite, Ozone Water.
Should illustrate, when using Ozone Water in soaking process as the bactericide aqueous solution, the too low then bactericidal effect of the ozone concentration in Ozone Water is insufficient, too high, may bring damage to plant cell, so be preferably set to 0.5 ~ 10ppm, be more preferably set as 1 ~ 5ppm.When dipping answers the temperature during Cut vegetables of sterilization too low in Ozone Water, there is the possibility freezing obstacle causing plant, the increase of bacterial population and the promotion of brown stain time too high, can be produced, be therefore preferably 0 ~ 10 DEG C, be more preferably 0 ~ 5 DEG C.
In addition, when using chlorite (particularly sodium salt) aqueous solution in soaking process as the bactericide aqueous solution, the too low then bactericidal effect of chlorite concentration in the chlorite aqueous solution is insufficient, too high then may in plant residual chlorine, so be preferably set to 50 ~ 400ppm, be more preferably set as 100 ~ 200ppm.The pH of the chlorite aqueous solution likely produces chlorine dioxide time too low, there is the trend that bactericidal effect becomes insufficient time too high, so be preferably set to 6 ~ 11, is more preferably set as 8 ~ 10.There is the possibility freezing obstacle causing plant when dipping answers the temperature during Cut vegetables of sterilization too low in the chlorite aqueous solution, time too high, produce the increase of bacterial population and the promotion of brown stain, so be preferably 0 ~ 10 DEG C, be more preferably 0 ~ 5 DEG C.
Should illustrate, when using acetic acid aqueous solution in soaking process as the bactericide aqueous solution, the too low then bactericidal effect of the acetic acid concentration in acetic acid aqueous solution is insufficient, too high, may bring damage to plant cell, so be preferably set to 100 ~ 5000ppm, be more preferably 100 ~ 1000ppm.There is the possibility freezing obstacle causing plant when dipping answers the temperature during Cut vegetables of sterilization too low in acetic acid aqueous solution, time too high, produce the increase of bacterial population and the promotion of brown stain, so be preferably 0 ~ 10 DEG C, be more preferably 0 ~ 5 DEG C.
Should illustrate, in soaking process, when use has the bactericide aqueous solution of the sterilizing power more weak than the bactericide used in sterilization process, with after the immersion of the bactericide aqueous solution, can soak with clear water further.The suitably immersion of the Distribution utilization bactericide aqueous solution and the follow-up time devided modulation utilizing the immersion of clear water within the time of soaking process.In addition, the immersion of clear water that utilizes herein also has with clear water washing through the meaning that utilizes the washing step of the Cut vegetables of the soaking process of the bactericide aqueous solution such.
To the Cut vegetables after soaking process, as required, known centrifugal water control device can be used to implement drought stress.
To controlling the Cut vegetables after water like this, as required, use known centrifugal water control device to implement drought stress, in the thermoplastic resin bag be filled with a sealing the Cut vegetables obtained at polypropylene etc. together with the non-active gas such as nitrogen as required, Cut vegetables goods can be obtained thus.Can suppress further when being filled with a sealing together with the non-active gas such as nitrogen due to the time in preserving through and the deterioration of taste that causes, therefore preferably.
Embodiment
Below, the present invention is illustrated by embodiment.
Embodiment 1 ~ 10, comparative example 2,4
By eliminating core, the hollow cabbage of the leaf in outside that polluted is about the quartering, and by the cabbage block of 250g with after clear water washing, in the bactericide aqueous solution of 20 DEG C 4 liters of pH being adjusted to table 1, dipping carries out sterilization processing in 5 minutes.
To the cutting portion of the cabbage block through sterilization processing, note clear water by the flow of table 1 from gondola water faucet nozzle, and use Shredded Slicer(MG200, (strain) EMURA SALES) carry out chopping by the width shown in table 1 with the speed of 5kg/ minute.The cabbage of chopping enters the shallow basket made of wicker or thin bamboo strips of the below being arranged in Shredded Slicer.
Next, to be dipped in by the time shown in table 1 through the chopping cabbage of sterilization processing after in the immersion clear water of table 1 of 5 DEG C or the bactericide aqueous solution 4 liters, use centrifugal draining machine (DT-2S, (strain) Daiei makes institute) carry out drought stress (treatment conditions: 1100rpm, 1 minute), thus obtain the chopping cabbage of 200g.
The chopping cabbage 100g obtained is put into together with nitrogen the extension propylene bag of thickness 40 μm, by the opening portion heat seal of bag, manufacture chopping cabbage goods thus, stored refrigerated at 10 DEG C.
Comparative example 1
Utilize Shredded Slicer(MG200, (strain) EMURA SALES) when carrying out chopping not to the cutting portion note clear water of the cabbage block through sterilization processing, in addition, obtain chopping cabbage similarly to Example 1, further manufacture chopping cabbage goods, stored refrigerated at 10 DEG C.
Comparative example 3
Similarly to Example 3 to the cutting portion of the cabbage block through sterilization processing, with the flow of 0.05L/min from gondola water faucet nozzle note clear water, and use Shredded Slicer(MG200, (strain) EMURA SALES) carry out chopping by the width shown in table 1 with the speed of 5kg/ minute.Cabbage through chopping enters the shallow basket made of wicker or thin bamboo strips of the below being positioned at Shredded Slicer.This chopping cabbage is not dipped in water, carries out drought stress similarly to Example 1, put into the extension propylene bag of thickness 40 μm together with nitrogen, by the opening portion heat seal of bag, manufacture chopping cabbage goods thus, stored refrigerated at 10 DEG C.
(bitter taste evaluation)
10 people specialize in the chopping cabbage and 10 DEG C just obtained in the edible embodiment 1 ~ 10 of group and comparative example 1 ~ 4 at preserve chopping cabbage in the chopping cabbage goods of 24 hours, 48 hours or 72 hours, according to whether feeling bitter taste, by 3 stages (2 points; Do not feel the situation of bitter taste, 1 point: feel the situation of bitter taste, 0 point: strongly feel the situation of bitter taste) provide and count, and arrange the total specializing in the evaluation point of group of 10 people according to following evaluation criterion.The obtained results are shown in table 1.
Sequence evaluating benchmark
A: add up to point to be more than 14
B: add up to point to be 7 point ~ 13 points
C: add up to point to be less than 6
< keeping quality evaluates >
By the general bacterial population of the chopping cabbage in the chopping cabbage goods that just manufactured based on the determination of test method of inspection of food hygiene pointer (MHLW), evaluate according to following benchmark.
Ordering references
A: be less than 1 × 10
4cFU/g
B: be more than or equal to 1 × 10
4cFU/g and be less than 1 × 10
6cFU/g
C:1 × 10
6more than CFU/g
Table 1
As shown in Table 1, the keeping quality of the chopping cabbage of embodiment 1 ~ 10 is evaluated as " A " and evaluates, even after from chopping to whole 2 days of preservation, bitter taste evaluation is also that " A " evaluates.
In contrast, for do not carry out under water filling chopping operation comparative example 1 when, from after chopping immediately keeping quality be evaluated as " C " evaluate, bitter taste evaluation is also " C ".
For the chopping cabbage of comparative example 2, owing to having carried out water filling on one side while the operation of cutting and soaking process, even if so after bitter taste evaluation preserves whole 3 days, bitter taste evaluation is also that " A " evaluates, but the pH of the bactericide aqueous solution used in sterilization process is 9, so cannot sterilization fully, keeping quality is evaluated as " C " evaluates.
In addition, the chopping cabbage of comparative example 3 of process of not carrying out soaking, owing to have passed through sterilization process, is evaluated so keeping quality is evaluated as " A ", but from after chopping immediately bitter taste be evaluated as " B ", be " C " evaluation after 24 hours.
In addition, be the chopping cabbage of the comparative example 4 of 1 minute for soaking time, owing to have passed through sterilization process, so keeping quality be evaluated as " A " evaluate, but after chopping immediately bitter taste be evaluated as " C ".
Embodiment 11-15
Soaking time is changed into the time shown in table 2, in addition, make chopping cabbage goods similarly to Example 1, carry out bitter taste evaluation.The obtained results are shown in table 2.
Table 2
As shown in Table 2, when soaking time is long, manifest bitter taste.Further, from the result of comparative example 4, when soaking time is too short, bitter taste cannot be removed, so there is preferred soaking time scope (3 ~ 60 minutes, be preferably 3 ~ 30 minutes).
Embodiment 16 ~ 18
During immersion, use the bactericide aqueous solution of table 3 to replace clear water, in addition, make chopping cabbage goods similarly to Example 1, carry out bitter taste evaluation.The obtained results are shown in table 3.
Table 3
As shown in Table 3, even if use Ozone Water or sodium chlorite aqueous solution to carry out the generation processing and also can prevent bitter taste of soaking.
Embodiment 19
To onion about 2 decile of the Pi Hexin in outside be eliminated, after the onion block with clear water washing 200g, within 5 minutes, carry out sterilization processing at the dipping in the calcium aqueous solution 4 liters of firing of the pH12 of 20 DEG C.
To the cutting portion of the onion block through sterilization processing, from flexible pipe with the flow of 1L/ minute note clear water, and use Shredded Slicer(MG200, (strain) EMURA SALES) carry out chopping by the width of 3mm with the speed of 2.5kg/ minute.Onion through chopping enters the shallow basket made of wicker or thin bamboo strips of the below being positioned at ShreddedSlicer.
Next, by to be dipped in the Ozone Water 4 liters of the 1ppm of 5 DEG C after 3 minutes through the chopping onion of sterilization processing, centrifugal draining machine (DT-2S, (strain) Daiei makes institute) is used to carry out drought stress (treatment conditions: 1100rpm, 1 minute), thus obtain the chopping onion of 200g.
The chopping onion 100g obtained is put into together with nitrogen the extension propylene bag of thickness 40 μm, by the opening portion heat seal of bag, manufacture chopping onion goods thus.Preserve these chopping onion goods of 24 hours, 48 hours or 72 hours at edible 10 DEG C, its result does not all feel bitter taste.In addition, keeping quality is also excellent.
Utilizability in industry
In the manufacture method of Cut vegetables of the present invention, the vegetables before the cutting of sterilization processing are carried out for through contacting with the alkaline aqueous solution of pH11 ~ 14, while to its cutting portion note clear water, carry out cutting process, carry out the immersion process of more than certain hour on this basis.Therefore, the section of vegetables is cleaned with the while of cut-out almost, and then the Cut vegetables immersion that will clean like this, so the bitter taste that can obtain vegetables significantly reduces or imperceptible Cut vegetables.Therefore, the manufacture method of Cut vegetables of the present invention manufactures useful to the industry of Cut vegetables.
Claims (10)
1. a manufacture method for Cut vegetables, has following sterilization process, cutting action and soaking process,
Sterilization process: the vegetables before not cutting into edible size are contacted with the alkaline aqueous solution of pH11 ~ 14, carries out the operation of sterilization processing;
Cutting action: to the vegetables through sterilization processing in sterilization process, to its cutting portion dispensing clear water, while carry out the operation of cutting by edible size;
Soaking process: the operation of the Cut vegetables obtained in cutting action being carried out to immersion in more than 3 minutes;
Wherein, in cutting action, clear water flow during note clear water was more than 0.1L/ minute relative to cutting process amount 1kg/ minute of vegetables;
Soaking process is 3 minutes ~ 60 minutes.
2. manufacture method according to claim 1, wherein, the immersion temperature of soaking process is 0 ~ 50 DEG C.
3. manufacture method according to claim 1 and 2, wherein, in cutting action, carries out chopping process to vegetables.
4. manufacture method according to claim 1 and 2, wherein, in sterilization process, alkali water-soluble is at least one aqueous solution being selected from clorox, NaOH, potassium hydroxide and firing in calcium, vegetables be impregnated in alkaline aqueous solution and carry out sterilization processing.
5. manufacture method according to claim 1 and 2, wherein, in soaking process, carries out immersion process in the bactericide aqueous solution of the sterilizing power that the bactericide aqueous solution used at clear water or have in than sterilization process by Cut vegetables is weak.
6. manufacture method according to claim 5, wherein, the bactericide aqueous solution with the sterilizing power more weak than the bactericide aqueous solution used in sterilization process is at least one aqueous solution be selected from ozone, sodium chlorite and acetic acid.
7. manufacture method according to claim 6, wherein, the bactericide aqueous solution with the sterilizing power more weak than the bactericide aqueous solution used in sterilization process is 0 ~ 10 DEG C.
8. manufacture method according to claim 6, wherein, the bactericide aqueous solution with the sterilizing power more weak than the bactericide aqueous solution used in sterilization process is be selected from least one in ozone 0.5 ~ 10ppm aqueous solution, sodium chlorite 50 ~ 400ppm aqueous solution and acetic acid 100 ~ 5000ppm aqueous solution.
9. manufacture method according to claim 1 and 2, wherein, soaking process is 3 minutes ~ 30 minutes.
10. Cut vegetables goods, the Cut vegetables obtained by the manufacture method according to any one of claim 1 ~ 9 is sealed in resin bag together with non-active gas.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010-264897 | 2010-11-29 | ||
| JP2010264897 | 2010-11-29 | ||
| PCT/JP2011/077249 WO2012073835A1 (en) | 2010-11-29 | 2011-11-25 | Production method for cut vegetables |
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| Publication Number | Publication Date |
|---|---|
| CN103228156A CN103228156A (en) | 2013-07-31 |
| CN103228156B true CN103228156B (en) | 2015-07-01 |
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| CN201180056938.XA Expired - Fee Related CN103228156B (en) | 2010-11-29 | 2011-11-25 | Production method for cut vegetables |
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|---|---|
| JP (1) | JP4994523B2 (en) |
| CN (1) | CN103228156B (en) |
| WO (1) | WO2012073835A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2013243989A (en) * | 2012-05-28 | 2013-12-09 | Q P Corp | Method for producing container-packed cut vegetable |
| JP6402011B2 (en) * | 2014-11-28 | 2018-10-10 | キユーピー株式会社 | Method for producing containerized leafy vegetables |
| JP6956610B2 (en) * | 2017-11-30 | 2021-11-02 | キユーピー株式会社 | Manufacturing method of cut onions |
| JP7017818B1 (en) * | 2021-04-07 | 2022-02-09 | アート食品株式会社 | How to process vegetables |
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2011
- 2011-11-25 WO PCT/JP2011/077249 patent/WO2012073835A1/en active Application Filing
- 2011-11-25 CN CN201180056938.XA patent/CN103228156B/en not_active Expired - Fee Related
- 2011-11-25 JP JP2012510466A patent/JP4994523B2/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
| CN2768473Y (en) * | 2004-12-29 | 2006-04-05 | 中国科学院广州能源研究所 | Machine for cleaning and cutting vegetables and fruits |
Non-Patent Citations (4)
| Title |
|---|
| NaClO处理鲜切生菜中大肠菌群数的预测模型研究;张立奎等;《食品科学》;20040715(第07期);第67-71页 * |
| 蔬菜鲜切加工技术;《云南农业》;20050405(第04期);第15页 * |
| 鲜切芹菜加工关键技术的研究;曾剑超等;《江西食品工业》;20080325(第01期);第31-32页 * |
| 鲜切马铃薯的加工工艺;曾剑超等;《中国果菜》;20070920(第05期);第44-45页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2012073835A1 (en) | 2012-06-07 |
| JP4994523B2 (en) | 2012-08-08 |
| CN103228156A (en) | 2013-07-31 |
| JPWO2012073835A1 (en) | 2014-05-19 |
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